Lindsey Ramsey

Lindsey Ramsey
Contributing Editor
foodservicedirector@winsightmedia.com


dave gorberg
Fostering a food connection and salesmanship remains a driving influence in David Gorberg's role as general manager for Unidine at Tufts Health Plan...
angus steak plate
Four operator tips for creating main dishes that sizzle on a dime.
plates bowls
Switching to china provides many benefits, but only if broken dishes can be avoided.
drew allen
A focus on delivering restaurant-caliber service has led to success at this senior living community.
farm tractor harvest
Farmers are gearing up to satisfy increasing demand for pulses worldwide.
honey comb spoon
With a goal of making menus healthier, operators across all market segments are increasingly turning to alternative sweeteners such as honey, maple syrup and agave to reduce their reliance on...
pineapple quinoa
This versatile fruit is a welcome addition to savory entrees and innovative desserts.
asian wrap west end
The conventional wisdom that chicken is boring doesn’t hold much weight with most non-commercial chefs, especially when you consider all the creative ways these operators use the ubiquitous bird on...
Jessica Marchand
Jessica Marchand, R.D., has revolutionized foodservice at WakeMed Health & Hospitals in Raleigh, N.C., by developing a full-service catering program and empowering her culinarians to take more...
butternut squash soup
Something happens once the weather turns cold: Customers who wouldn’t eat squash if their dining locations gave it away suddenly can’t get enough of it.

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chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

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Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

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